Fill empty plum tomato halves with a mixture of salmon, corn, green bell pepper, shallot, mayonnaise, turmeric and parsley, and you get little tugboats; hence the name of the recipe from Laurel resident Melba Brown.
She says they make nice appetizers and can be served as light lunch or picnic fare.
Servings: 4 - 6
Yield: Makes 6 appetizer servings or 4 light-meal servings
- 6 ounces canned wild Alaskan pink salmon, drained
- 1/2 cup fresh corn kernels, barely cooked, then cooled
- 2 tablespoons finely diced green bell pepper
- 1 tablespoon finely chopped shallot
- 1 heaping tablespoon regular or low-fat mayonnaise
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon coarsely ground black pepper
- 1 teaspoon dried parsley
- 3 teaspoons freshly squeezed lemon juice (from 1 lemon)
- 6 plum tomatoes, cut in half lengthwise
Combine the salmon, corn, green bell pepper, shallot, mayonnaise, turmeric, black pepper, dried parsley and lemon juice in a mixing bowl, stirring until well blended.
Scoop out the seeds and gel from each tomato half and discard them; make sure to leave the walls of the tomato intact.
Fill the tomato halves generously with the salmon mixture. Serve right away.
From Top Tomato 2011 finalist Melba Brown of Laurel.
Tested by Kris Coronado.
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